Yep, this real onion bhaji is a delightful dinner party gem, It looks like onion, tastes like onion and there’s just enough seasoned gram flour to hold it together. Surprise your guests with this outstanding starter.
Onion Bhajia’s
Ingredients:
2 large white or red onions
3 stalks of green salad onion for colour
Handful of fresh coriander
1 tsp chaat masala
1 tbsp dried fenugreek leaves
1 tbsp coursely ground coriander seeds
½ tsp salt
½ tsp hot chilli powder or fresh green chillies
100 ml cold soda water
100g gram flour
Oil to fry
Karahi to fry in
Cooking Instructions:
Slice the onions thinly and set aside.
Place the karahi of oil to heat.
Meanwhile, In a separate bowl add the gram flour, chaat masala, dried feneugreek leaves, coursely ground coriander, salt, chillies (dry or fresh) fresh coriander.
Mix well and then slowly add the soda water and whisk to ensure a smooth batter (although it will have plenty of texture with the various spices), you may not need all the soda water, keep it fairly thick to start with as it will thinly rapidly once you mix the onions.
Pour the mixture spoonful at a time into the sliced onions until the onions are thoroughly coated and can hold in a clump. Don’t be tempted to add too much of the flour mixture, otherwise the bhaji’s will resemble those from a restaurant, just enough to bind the onions.
Test the oil to ensure the temperature is correct.
Create bhaji’s the size of a golf ball into the oil and cook for about 90 seconds and remove with a slotted spoon.
Garnish with fresh coriander on the serving plate and a squeeze of lemon.
Cooks tips 1: Don’t allow them to get to brown in the oil as they will continue to cook and brown after removing.
Cooks tips 2: Allow to rest for a few minutes before serving to make the texture a little more crunchy.
Cooks tips 3: Red chilli flakes are also very good
Cooks tips 4: Serve with home made tamarind and dates chutney
Recipes by Kumud Gandhi
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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